Monday, February 13, 2012

Hot Buttered Soft Pretzels (10) (10)


2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
7/8 to 1 cup warm water
  1. Beat everything until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough, place it in a bag, and allow it to rest 30 minutes.
  2. While the dough is resting, prepare the "dip." Mix 1 cup boiling water with 2 tbsp baking soda, stirring until the soda is totally dissolved. Set the mixture aside to cool to lukewarm or cooler.
  3. After the 30 minutes, transfer the dough to a lightly greased work surface.
  4. Preheat oven to 475F. Prepare baking sheet(s) by spraying it with vegetable oil spray, or lining it with parchment paper.
  5. Divide the dough into 8 equal slices (about 70g/2.5oz each)
  6. shape each piece into a rough log and let them rest uncovered for 5 minutes.
  7. Roll each piece of dough into a long thin rope, (28" to 30")and twist each rope into a pretzel.
  8. Pour the baking soda/water mixture into a 9" square pan.
  9. Place as many as you can fit into the pan with the mixture. Spoon the water over them; let them soak for 2 minutes before placing them on the baking sheet smooth side up.
    • This baking soda "dip" will give the pretzels a nice, golden-brown color.
  10. Sprinkle pretzels lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered for 10 minutes.
  11. Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
  12. While the pretzels are baking, melt 3 tbsp butter. Unsalted is best if you're using salt on the pretzels.
  13. Remove the pretzels from the oven, and brush them thoroughly with the melted butter

To Double:
- Amount of yeast remains the same.
- Salt is multiplied by 1.5
- Everything else is doubled.

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